Step 1

Preheat the oven to 350°F (175°C), grease a 9x5 inch loaf pan and line with parchment paper.

Step 2

Make the coconut bread: In a large bowl, whisk the flour, baking powder, baking soda, and salt until well combined.

Step 3

In a separate mixing bowl, cream the butter and sugar with an electric mixer on medium speed until light and fluffy. Turn the speed to low and beat in the eggs and yolks, one at a time, followed by the coconut milk and extract. Blend until smooth.

Step 4

Make a well in the center of the dry ingredients and pour the wet inside. Gently stir by hand with a spatula until about halfway combined. Add the sweetened shredded coconut and mix until just combined.

Step 5

Pour the batter into the prepared loaf pan, smooth the top, then bake for 45-55 minutes or until a toothpick inserted in the thickest part comes out clean or with a few moist crumbs.

Step 6

Let the bread cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.

Step 7

Make the glaze: In a small bowl, whisk the powdered sugar, coconut milk, and a pinch of salt until smooth. Add more coconut milk, as needed, then drizzle over the cooled bread. Top with the extra coconut and set aside to let the glaze firm up.

Step 8

Slice, serve, and enjoy!